Cooking Instructions
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Step 1
To make avocado preserve: Remove the flesh
Avocados (2)
, and place in a bowl. Add
Extra-Virgin Olive Oil (120 mL)
, juice from
Lemons (1 1/4)
,
Chili Paste (20 g)
,
Garlic Paste (6 g)
, and
Salt (to taste)
.
Step 2
Add
Fresh Cilantro (8 g)
, mash all ingredients coarsely together, then check/adjust seasoning.
Step 3
Cook
Fusilli Pasta (225 g)
al dente according to package directions. Drain, and reserve 1 cup of the pasta water.
Step 4
Add 1 cup of the avocado preserve and
Maggi Seasoning (1 splash)
and mix well.
Step 5
Add
Pecorino Romano Cheese (30 g)
.
Step 6
Mix well, check and adjust seasoning if needed. If it's too dry, add some of the cooking water, top with more cheese. Add the
Sambal (to taste)
on top if desired.
